Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Shrimp Oreganata

Maggiano's Little Italy Recipe

Serves 6–8

2 pounds shrimp, 16/20 count
5 tablespoons olive oil, divided
1 tablespoon and 2 teaspoons garlic, finely minced, divided
1/4 teaspoon black pepper, finely ground
2 1/4 cups butter, room temperature
1 tablespoon lemon juice
3 tablespoons parmesan cheese, grated
5 tablespoons fresh basil, finely chopped, divided
2 tablespoons parsley, finely chopped
3/4 cup Panko bread crumbs
paprika, as needed for dusting
2 cups chopped tomatoes
1 cup white wine
1 cup low sodium chicken stock
1 lemon, quartered

Preheat oven to 400 degrees. Peel and devein shrimp, leaving the tail on. Marinate the shrimp with 2 teaspoons finely minced garlic and finely ground black pepper. Set aside.

Gratin Butter: In a large mixing bowl, whip the butter using a hand whisk until smooth. Add lemon juice, Parmesan cheese, 2 tablespoons finely chopped basil, finely chopped parsley, and mix until incorporated. Then add the panko bread crumbs until fully incorporated. Refrigerate and reserve for the shrimp. This will need to refrigerate for approximately 2 hours before using.

Place all shrimp onto a nonstick sheet pan with the tails curled inwards to form a circle. Using a tablespoon, scoop the gratin butter into small balls. Then from each scoop into a 1/4 inch disk with your hands and place on top of each shrimp. Dust each shrimp lightly with Paprika.

Bake Shrimp Oreganata in the oven for approximately 10 to 12 minutes until a golden brown color is achieved on top of the shrimp and gratin butter.

While shrimp are cooking, heat the 1 tablespoon finely minced garlic and 3 tablespoons olive oil in a saute pan until garlic begins to lightly brown, add the chopped tomatoes and cook for about 3 minutes. Add the white wine and reduce until about dry, add the chicken stock and 3 tablespoons fresh chopped basil. Heat all ingredients together in pan for 3 minutes and place onto the bottom of a large platter. Place Shrimp Oreganata on top of the tomatoes and sauce. Quarter the lemon into 4 pieces for garnish and squeeze over shrimp.

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